As far back as I can remember, I always knew, deep down, that I would be a Pastry Chef one day. I began working towards my dream and ambition when I was 16, and later on, joining a prestigious pastry school - Escola de Pastisseria delGremi de Barcelona – in Barcelona, where I studied for 5 years. During those passionate years of hard study, I was also working as an apprentice for a well renowned pastry shop in Barcelona - Pastisseria Canal -, where I learned many skills. Right after my graduation, I started working for the world-renowned Chef Paco Torreblanca at - Pasteleria Totel- in Spain, under whom I trained for 2 years, gaining priceless knowledge and skills. After my training in Spain, my career as a Pastry Chef has taken me to many places all over the world. I have thoroughly relished every moment of my travels and unique experiences working as a Pastry Chef and journeying to see exciting places and learning new skills, all the time acquiring new knowledge and gaining experience as I worked to further my career.
Commonwealth Food Manufacturing
View- Website:
- commonwealthfoodmanufacturing.com
- Employees:
- 29
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Head Of ProductionCommonwealth Food ManufacturingSingapore
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Production ManagerCommonwealth Capital Group Oct 2013 - PresentSingapore-Leading a production team of 80 pastry chefs.-Product development, R&D, manufacturing and product supply for a wide range of customers such as multinational food chains, i.e. McDonald’s, Starbucks, Caffé Bene, Hotels and airlines. All of them within Singapore and SEA region.-Key account Management: Playing an integral role in new business pitches for an effective on-boarding of new clients as well working closely with existing ones. -Monitoring production with focus on cost control, enhancing efficiency, optimizing resources and reducing wastage in order to ensure a satisfactory P&L.-Ensuring the correct follow up of our food management system according to HACCP, ISO 22000 & Halal compliances followed by the company. -Governing inventory of raw materials on a regular basis and working closely with my purchasing team to ensure adequate stocks -
Head Chocolate ChefTwg Tea Company Jul 2011 - Sep 2013Singapore-Successfully led the opening of the first chocolate production kitchen for the company. -Leading a production team of 20 chocolatiers.-Monitoring production with focus on cost control, enhancing efficiency, optimizing resources utilization and reducing wastages.-Product development, R&D manufacturing and product supply to all TWG outlets in Singapore, Malaysia, Philippines, Indonesia, Thailand, Dubai, Cambodia and Vietnam -
Pastry Sous ChefSt Regis Hotel, Singapore Mar 2010 - Jul 2011Singapore-Second in charge; assisting the Executive Pastry Chef with the production and day to day operations of high quality pastries & chocolates to be distributed to the restaurants, banquets & weddings functions, caterings and buffets within the Hotel.
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Specialty ChefMandarin Oriental Hotel, Singapore Sep 2009 - Mar 2010SingaporeAs a Specialty Chef, I was tasked to design and create a wide range of showpieces, wedding cakes and chocolate decorations for the hotel’s daily functions, such as wedding shows, VIP events, buffet displays and banquets. Hotel’s AwardsTravel + leisure magazine 2009- Top 25 Hotels in Asia Travel + leisure magazine 2009- Best Luxury Hotel in Singapore Food & Wine magazine 2009- “The Melt Cafe”: Best Buffet Restaurant in Singapore
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Junior Sous Chef - PastryW Retreat & Spa Maldives Mar 2007 - Aug 2009Republic Of Maldives-Part of the Hotel’s pre-opening team. Assisted with the initial set up of the kitchen and the creation of menus during the pre-opening.-Assisting the Executive pastry Chef with day to day operations and supervision of subordinates. -In September 2007, I was selected to represent, W Retreat & Spa Maldives’s team at an Asian food event in Denmark. Hotel’s Awards Hotel Asia culinary challenge 2008- Gold, silver and bronze medals (7 medals total) Travel weekly Asia 2008 - Best new hotel/resort Travel + leisure magazine 2008- World’s best new Resort Travel + leisure magazine-2007- World’s best new Resort Travel + leisure magazine- 2007- Design award for best resort Condé Nast Traveler 2007- The world’s best- top 15 hotel to watch World hotel awards 2007- Truly stylish award -
Chef De Partie - PastrySheraton Fuerteventura Hotel Apr 2006 - Mar 2007Fuerteventura, Canary Islands-I was part of the hotel’s pre-opening team. Assisted with the initial set up of the kitchen and the creation of menus during the pre-opening.-Assisting my sous chef with day to day operations and the supervision of subordinates.
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StagiairePastelería Totel Sep 2004 - Apr 2006Elda, Spain-Worked for two years under the lead of the internationally renowned Chef, Francisco Torreblanca – who’s been Awarded Best Pastry Chef of Europe,-Best Master Chocolatier of the world (1998) and Best Spanish Pastry Chef on several occasions. -
Commis IPastisseria Canal 2000 - 2004Barcelona, Spain-Worked as an apprentice. This is one of the most prestigious pastry shop in Barcelona.-Learnt all the basic for pastry and chocolate-making skills.
Joan Cabot Skills
Joan Cabot Education Details
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Epgb - Escola De Pastisseria Del Gremi De BarcelonaHigher Diploma In Pastry & Chocolate
Frequently Asked Questions about Joan Cabot
What company does Joan Cabot work for?
Joan Cabot works for Commonwealth Food Manufacturing
What is Joan Cabot's role at the current company?
Joan Cabot's current role is Head of Production.
What schools did Joan Cabot attend?
Joan Cabot attended Epgb - Escola De Pastisseria Del Gremi De Barcelona.
What skills is Joan Cabot known for?
Joan Cabot has skills like Pastry, Chocolate, Catering, Food, Banquets, Fine Dining, Culinary Skills, Hotels, Restaurants, Menu Development, Hospitality Management, Food And Beverage.
Not the Joan Cabot you were looking for?
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1gmail.com -
Joan Guillem C.
Backend Software Developer | Java & Spring Boot | Microservices | Postgresql | Interested In Fintech & BankingGreater Palma De Mallorca Metropolitan Area -
Joan Miquel Benegas Cabot
Santa María -
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